River Cottage A to Z : our favourite ingredients, & how to cook them
(Book)
Contributors
Corbin, Pam, author.
Diacono, Mark, author.
Duffy, Nikki, author.
Fisher, Nick, 1953- author.
Lamb, Steven, author.
Diacono, Mark, author.
Duffy, Nikki, author.
Fisher, Nick, 1953- author.
Lamb, Steven, author.
Published
London : Bloomsbury, 2016.
ISBN
9781408828601, 140882860X
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Downers Grove Public Library - 2nd Floor - Adult | 641.653 FEA | On Shelf |
More Details
Published
London : Bloomsbury, 2016.
Format
Book
Physical Desc
707 pages : colour illustrations ; 28 cm
Language
English
ISBN
9781408828601, 140882860X
Notes
General Note
Includes index.
Description
'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
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Citations
APA Citation, 7th Edition (style guide)
Fearnley-Whittingstall, H., Corbin, P., Diacono, M., Duffy, N., Fisher, N., Lamb, S., Maddams, T., Meller, G., Wright, J., Frith, M., & Wheeler, S. d. C. (2016). River Cottage A to Z: our favourite ingredients, & how to cook them . Bloomsbury.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hugh, Fearnley-Whittingstall et al.. 2016. River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them. Bloomsbury.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hugh, Fearnley-Whittingstall et al.. River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them Bloomsbury, 2016.
MLA Citation, 9th Edition (style guide)Fearnley-Whittingstall, Hugh,, et al. River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them Bloomsbury, 2016.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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